Looking for a flavorful and authentic recipe to spice up your breakfast or brunch routine? Look no further than Authentic Shakshuka Recipe! This Middle Eastern and North African dish features poached eggs nestled in a vibrant and savory tomato-based sauce, flavored with a blend of aromatic spices like cumin and paprika. Sautéed onions, red bell peppers, and garlic add depth to the dish, while the eggs provide a rich and creamy contrast. Perfect for dipping crusty bread or pita into, Shakshuka is a must-try recipe for any adventurous foodie looking to expand their culinary horizons.
Where did Shakshuka Originate from?
The exact origins of Shakshuka are not entirely clear, as variations of the dish can be found across North Africa and the Middle East. Some food historians believe that Shakshuka originated in Tunisia or Libya, while others trace its roots to the Ottoman Empire, which ruled over much of the region in the 16th and 17th centuries.
What are the Main Ingredients in an Authentic Shakshuka Recipe?
4 Tbsp of olive oil
1 lrg Onion or 1 ½ Med Onions
6 Garlic Cloves
2 tbsp Tomatoes Paste
1 tbsp Harissa Paste
6 Ripe tomatoes
2 Bell Peppers (red and yellow)
1 Green Chili Pepper
1 tsp Ground Cumin
1 tsp Ground Coriander
1 tsp Paprika
1 cup Water
Salt & Pepper to Taste
5 Eggs
Fresh Parsley (Garnish)
Making Authentic Shakshuka Recipe Step by Step
1. Heat the olive oil in a large skillet over medium heat.
2. Add the onion and bell pepper and sauté for 5-7 minutes until they are soft and starting to brown.
3. Add the minced garlic and sauté for an additional 1-2 minutes until fragrant.
4. Add the diced tomatoes and all the spices to the skillet. Stir well and let the mixture simmer for 10-15 minutes until it thickens and the flavors are well combined.
5. Use a spoon to create 4-6 wells in the sauce. Crack an egg into each well.
6. Cover the skillet with a lid and let the eggs cook for 8-10 minutes until the whites are set but the yolks are still runny.
7. Garnish with fresh cilantro or parsley and serve hot with crusty bread or pita.
How should the shakshuka be served?
Shakshuka is typically served hot and can be eaten as a main course for breakfast, brunch, or dinner. Here are some common ways to serve shakshuka:
In a skillet or serving dish: Shakshuka is often cooked and served in the same skillet or dish. It is typically served family-style, with the skillet or dish placed in the center of the table and everyone using a spoon or bread to scoop the eggs and sauce onto their plate.
With bread: Shakshuka is often served with crusty bread or pita, which can be used to scoop up the eggs and sauce. The bread can be toasted or warmed and served on the side or placed directly on top of the shakshuka.
With a side salad: Shakshuka can also be served with a side salad, such as a simple green salad or a cucumber and tomato salad. The freshness and crunch of the salad can complement the rich and savory flavors of the shakshuka.
Topped with herbs or cheese: Some shakshuka recipes call for topping the dish with fresh herbs, such as parsley or cilantro, or crumbled feta cheese. These toppings can add additional flavor and texture to the dish.
Overall, shakshuka is a versatile dish that can be served in a variety of ways depending on personal preference and the occasion.
Is Shakshuka a Healthy Dish?
Shakshuka can be a healthy dish, depending on the ingredients used and the portion size. Here are some factors to consider:
Tomatoes: The tomato-based sauce used in Shakshuka is rich in vitamins A and C, as well as lycopene, an antioxidant that may help protect against certain types of cancer.
Vegetables: The onions, garlic, and bell peppers used in Shakshuka are also rich in vitamins and minerals, and add fiber and flavor to the dish.
Eggs: Eggs are a good source of protein and healthy fats, and can be part of a balanced diet. However, it’s worth noting that the yolks are high in cholesterol, so people with high cholesterol levels or a history of heart disease may want to limit their intake.
Spices: The spices used in Shakshuka, such as cumin and paprika, not only add flavor but may also have health benefits. For example, cumin has been shown to have anti-inflammatory and antimicrobial properties.
However, it’s important to be mindful of the amount of oil used in the dish, as excess oil can add unnecessary calories and unhealthy fats. Additionally, the serving size is key – a large portion of Shakshuka can be high in calories, so it’s important to enjoy it in moderation.
What are Some Variations on Traditional Shakshuka?
While traditional Shakshuka typically includes eggs poached in a tomato-based sauce, there are many variations on the dish that incorporate different ingredients and flavors. Here are some examples:
Green Shakshuka: Instead of a tomato-based sauce, this version of the dish features sautéed greens (such as spinach or kale) and herbs (such as parsley or cilantro), with eggs cooked on top.
Meaty Shakshuka: This variation includes ground meat (such as lamb or beef) cooked with onions, garlic, and spices, and served with eggs on top.
Seafood Shakshuka: This version incorporates shrimp, mussels, or other seafood into the tomato sauce, with eggs cooked on top.
Sweet Potato Shakshuka: This version swaps out the traditional tomatoes for mashed sweet potatoes, with eggs cooked on top and served with fresh herbs and feta cheese.
These are just a few examples of the many variations on traditional Shakshuka that are out there – feel free to get creative and come up with your own unique spin on the dish!
Authentic Shakshuka Recipe Nutritional Value
Here is a breakdown of the nutritional value of shakshuka, based on a typical recipe:
- Calories: A serving of shakshuka (2 eggs with sauce) can contain around 300-400 calories.
- Protein: Shakshuka is a good source of protein, with each serving containing about 13-15 grams of protein from the eggs and the tomato sauce.
- Fat: The dish can be relatively high in fat, with the eggs and olive oil used in cooking contributing to the fat content. However, the type of fat in olive oil is mostly unsaturated, which is considered healthy.
- Carbohydrates: Shakshuka typically contains some carbohydrates from the tomatoes and peppers used in the sauce. However, the number of carbohydrates can vary depending on the recipe and serving size.
- Fiber: The dish can be a good source of fiber if it includes vegetables like onions, peppers, and spinach, which are common ingredients in many shakshuka recipes. Fiber is important for digestive health and can help regulate blood sugar levels.
Overall, shakshuka can be a healthy and nutritious meal option, particularly when prepared with fresh, whole ingredients and served with a side of whole-grain bread or a salad to boost the fiber content.
Authentic Shakshuka Recipe| Israeli Tomato Egg Dish
Equipment
- Knife
- Bowl
- One nonstick frying pan
- cooking spud
Ingredients
- 4 Tbsp olive oil
- 1 Piece Onion
- 6 Piece Garlic Cloves
- 2 Tbsp Tomatoes Paste
- 1 Tbsp Harissa Paste
- 6 Piece Ripe tomatoes
- 2 Piece Bell Peppers
- 1 Piece Green Chili Pepper
- 1 Tbsp Ground Cumin
- 1 Tbsp Ground Coriander
- 1 Tbsp Paprika
- Salt & Pepper to Taste
- 5 Piece Eggs
- Fresh Parsley (Garnish)
Instructions
- Heat the olive oil in a large skillet over medium heat.
- Add the onion and bell pepper and sauté for 5-7 minutes until they are soft and starting to brown.
- Add the minced garlic and sauté for an additional 1-2 minutes until fragrant.
- Add the diced tomatoes and all the spices to the skillet. Stir well and let the mixture simmer for 10-15 minutes until it thickens and the flavors are well combined.
- Use a spoon to create 4-6 wells in the sauce. Crack an egg into each well.
- Cover the skillet with a lid and let the eggs cook for 8-10 minutes until the whites are set but the yolks are still runny.
- Garnish with fresh cilantro or parsley and serve hot with crusty bread or pita.
Video
Notes
- Use ripe and flavorful tomatoes: Tomatoes are the star of this dish, so it's important to use fresh, ripe, and flavorful tomatoes. You can also use canned tomatoes if fresh tomatoes are not available.
- Use high-quality olive oil: Use good-quality olive oil to sauté the onions and garlic. The flavor of the olive oil will be infused into the tomato sauce, so it's important to use good-quality oil.
- Season well: Shakshuka is all about the balance of flavors. Make sure to season the tomato sauce with a good amount of salt and pepper, and other spices like cumin, paprika, and chili powder to add depth to the flavor.
- Use fresh herbs: Fresh herbs like cilantro or parsley add freshness and depth to the flavor of Shakshuka. Chop some fresh herbs and sprinkle them over the top of the eggs just before serving.
- Use a cast-iron skillet: Shakshuka is traditionally cooked in a cast-iron skillet, which helps to create a nice crust on the bottom of the eggs. If you don't have a cast-iron skillet, you can use any oven-safe skillet.
- Don't overcook the eggs: The key to a perfect Shakshuka is to cook the eggs just until the whites are set but the yolks are still runny. This will create a creamy texture and a rich, delicious flavor.
- Serve with crusty bread: Shakshuka is traditionally served with crusty bread or pita to soak up the delicious tomato sauce and egg yolks.
1. How spicy is authentic shakshuka?
ANS: Authentic shakshuka can vary in spiciness depending on the recipe and the preferences of the cook. In general, shakshuka is not traditionally a very spicy dish, but it may include some mild to moderate heat from the use of spices like cumin, paprika, and chili flakes or fresh chili peppers. However, the level of spiciness can be adjusted to personal taste by adding more or less chili or hot sauce. Some variations of shakshuka may be intentionally spicy, such as those that include harissa, a North African chili paste, or other spicy condiments. Ultimately, the spiciness of shakshuka can be tailored to individual preferences and can range from mild to moderately spicy.
2. What kind of tomatoes should be used in shakshuka?
ANS: In shakshuka, the type of tomatoes used can affect the flavor and texture of the dish. Many traditional shakshuka recipes call for the use of ripe and juicy plum tomatoes, also known as Roma tomatoes. Plum tomatoes have a meaty texture and a sweet and slightly acidic flavor that works well in the tomato sauce base of shakshuka.
3. What kind of onion should be used in shakshuka?
Ans: Onions are a key ingredient in shakshuka, as they add flavor and texture to the dish. In general, yellow or white onions are commonly used in traditional shakshuka recipes.
Yellow onions have a strong flavor and hold up well in cooking, making them a good choice for shakshuka. White onions have a milder flavor and are slightly sweeter than yellow onions, which can also work well in the dish.
Red onions can also be used in shakshuka, but they may not be as traditional. Red onions are slightly sweeter and milder in flavor than yellow onions, but they can add a nice color contrast to the dish.
Ultimately, the choice of onion in shakshuka can depend on personal preference and availability. Any of these varieties of onions can be used depending on the flavor and texture desired in the dish.
